Lamb Saagwala (Lamb with Spinach)

Instructions

1. 1

   Wash and roughly chop the spinach. Set aside.

2. 2

   Cut the lamb shoulder into bite-sized pieces.

3. 3

   Finely chop the onions, tomatoes, garlic, and ginger.

4. 4

   Heat the ghee in a large heavy-bottomed pan over medium heat.

5. 5

   Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

6. 6

   Add the chopped onions and sauté until golden brown, about 8-10 minutes.

7. 7

   Add the garlic and ginger, and cook for 2 minutes until aromatic.

8. 8

   Stir in the ground coriander, turmeric, and salt. Cook for 1 minute.

9. 9

   Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.

10. 10

    Add the lamb pieces and cook, stirring, until browned on all sides, about 8 minutes.

11. 11

    Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.

12. 12

    While the lamb is cooking, blanch the spinach in boiling water for 2 minutes, then drain and blend into a smooth puree.

13. 13

    Once the lamb is tender, add the spinach puree to the pan. Mix well.

14. 14

    Sprinkle in the garam masala and simmer uncovered for another 10 minutes, stirring occasionally.

15. 15

    Taste and adjust salt if needed. Serve hot with rice or naan.